1. Pump에서의 Cavitation (공동현상) 에 대하여 기술하고 이로 생길 수 있는 문제점과 그 방지책에 대해 논하시오
- Cavitation이란
유체가 넓은 유로에서 좁을 곳으로 고속 유입하거나 벽면의 요철, 만곡부 등으로 흐름이 직선적이지 못할 때 유체는 저압이 되고 포화증기압보다 낮아지면 기화되어 기포가
Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.
The fermentation method takes up to six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma.
The non-brewed sauces take only two days to make and are often opaque with a harsh flavor and chemical aro
Who is interested in the process?
Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. Although regarded as a new technology by some individuals, research on food irradiation dates back to the turn of the century with the first USA and British patents being issued in 1905 for the use of ionizing
styloidprocess)가 돌출되어 있고 원위쪽은 삼각 섬유연골(triangular fibrocartilage; TFC)을 통해 월상골, 삼각골과 관절면을 형성합니다. 이 관절면과 경상 돌기의 기저부가 만나는 지점의 오목하게 들어간 원위 요골와(distal ulna fovea)가 있으며 배측의 골 표면에는 척수근 신전 건(extensor carpi ulnaris; ECU)이 지나는
process of letting up a large red balloon. Childs, a
hefty black man, is twenty yards away tinkering with a
snowmobile. Their beards are caked with ice. It is
winter and it is harsh.
The faint sound of the copter turns their attention.
THE COPTER
flying ever lower now. The man with the gun leans
dangerously outside and fires away at the dog as it nears
the outpost.
THE MEN
outside the compound lo